Keto Lasagna

Keto Lasagna

We love spaghetti and lasagna a lot! We eat it often. So tonight I converted a recipe I found online to meet our allergies. Here is the original recipe.


2 Pounds Ground Lean Beef

1 Egg beaten

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

2 Teaspoon Ground Sage

1 Teaspoon Ground Oregano

1 Teaspoon Dried Thyme

Salt & Black Pepper to taste


Meat Noodles

2 ½ Cups Marinara Sauce

10 Oz Spinach Frozen drained

2 Egg beaten

1/2 Cup Cream cheese

1/2 Cup Greek yogurt

( I use goat yogurt)

2 Cups Mozzarella grated

1 Teaspoon nutmeg

½ Cup Pecorino grated

¼ Teaspoon Onion Powder

¼ Teaspoon Garlic Powder

¼ Teaspoon Black Pepper


In a small container, mix onion powder, garlic powder, sage, oregano, and thyme. Reserve ½ teaspoon for marinara sauce.

Place ground beef in a large bowl, mix in seasoning, and the beaten egg. Mix well.

Line two 9×13 baking pans with parchment paper. Transfer seasoned ground beef and flatten with a spatula or back of a spoon.

In a preheated oven of 450°F, bake ground beef for 7 to 12 minutes or just until browned. Drain oil and slice to fit lasagna container.


In a bowl with marinara sauce, add Pecorino, and reserved mixed seasoning (from meat noodle ingredients) and mix well. Set aside.

In another bowl with beaten eggs, fold in cream cheese, Greek yogurt, drained spinach, nutmeg. Set aside.

Assemble lasagna. Pour 1/4 cup marinara sauce to an 8×8 baking pan. Next a layer of meat noodle slices, spread more marinara sauce. Add spinach and cheese mixture on top. Cover with half of mozzarella cheese. Repeat with remaining ingredients, ending with mozzarella at the top.

In a preheated oven of 400°F, bake for 15 minutes or until cheese is melted and slightly golden.




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